HealthNotes

Butternut Squash and Olive Risotto

• From: California Olive Board

Ingredients

• 1 Tbs olive oil

• 2 cups diced butternut squash

• 3 cloves garlic, minced

• 1 Tbs chopped sage

• 1/8 tsp ground black pepper

• 1 cup Arborio rice

• 1/4 cup white wine

• 3 cups vegetable broth, heated

• 2 cups hot water

• 1 cup sliced olives

• 1/4 cup grated Parmesan cheese

• 1/4 cup toasted almonds

This autumn-inspired risotto will warm and satisfy on a chilly day.

Directions

• Heat olive oil in a large high-sided sauté pan over medium heat. Add butternut squash, garlic, sage and pepper and cook for 2-3 minutes, stirring occasionally, until golden. Stir in Arborio, then pour in white wine.
• Continue to stir over medium-high heat until fully absorbed. Combine broth and water and pour into pan, a 1/2 cup at a time, continuing to stir until all of the liquid is absorbed and rice is tender (approximately 20 minutes). Mix in olives and parmesan cheese and top with almonds. Serve immediately.